Strawberry Crème Brûlée
We didn't think it was possible for crème brûlée to get any better, but then we made the vanilla-and-caramelized-sugar dessert with our strawberry milk. Let's just say, it's a game-changer.
What you need
- 5 egg yolks
- 12 oz. Smith Brothers Farms Strawberry Milk
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 4 tbsp. sugar (for topping)
- 4 six-ounce ramekins
Preheat oven to 350F. Set four ramekins in a high-sided roasting pan or baking dish.
Whisk together egg yolks, strawberry milk, vanilla, and 3/4 cup sugar. Pour the mix into ramekins, distributing equally.
Pour hot water into the roasting pan/baking dish until it reaches halfway up the side of the ramekins.
Place in the oven and bake for 50 minutes or until edges are set and center is still slightly jiggling.
Remove from the ramekins from the oven and water and place in the refrigerator for at least two hours.
Add a tablespoon of sugar over the top of each ramekin, and melt using a kitchen torch*, until sugar is browned and has formed a uniform crust. (Remove from the fridge at least 30 minutes prior to serving.)
Let sit for five minutes and then serve.
*No kitchen torch? Place under your oven's broiler for a few minutes until you see that signature caramelized topping!